Ingredients:
1 cup packed light brown sugar
1/2 cup all-purpose flour
2 cups chopped pecans
2 eggs, beaten
Instructions:
Preheat Oven and Prepare Muffin Cups: Preheat your oven to 350°F (175°C). Generously grease mini or regular muffin cups to prevent sticking.
Mix Dry Ingredients: In a medium bowl, combine the packed brown sugar, flour, and chopped pecans. Stir until well mixed.
Prepare Wet Ingredients: In a separate bowl, beat together the softened butter and beaten eggs until smooth and creamy.
Combine Ingredients: Gradually stir the dry ingredients into the wet mixture until just combined. Be careful not to over-mix.
Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
Bake: Bake for 12-13 minutes for mini muffins or 15-17 minutes for regular-sized muffins. Keep an eye on them to ensure they are golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve: Once baked, run a knife around the edge of each muffin to loosen them from the pan. Pop them out and let them cool slightly before serving.
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